This upcoming weekend our local Red, White and Blue Festival is taking place. This is always such a fun time. Lots of activities for kids and adults alike. The festival starts with a parade and then over 2 nights there is a lot of great music, food and then it ends with a spectacular (and I mean really spectacular) fireworks show!

So, this week, I am in the mood for some Red, White and Blue!

Even the table doves got in on the act:

A silver charger, white plate, red napkin and Spode Blue Fitzgerald plate on top make up the layers.

Red cut glass goblets and two-toned flatware finish the setting.

A little fluted white bowl with blue trim for dessert.

Isn't he handsome?

We're ready to eat!

Thanks for stopping by. Hope you enjoyed your visit. You can find lots and lots of great tablescapes by lots of great people over at

with Between Naps on the Porch

Today’s Lagniappe:  Brie and Fig Tartlets
I found this great recipe using Fillo cups from Athens Foods.

1 4-ounce package sliced prosciutto
1 13.2-ounce wheel of brie cheese, rind removed, cut into 1/2-inch cubes
30 Athens Mini Fillo Shells (2 boxes)
1 10-ounce jar of fig preserves

In a large pan over medium heat, or on a baking sheet in a preheated 375ºF oven, crisp prosciutto. Place on paper towels to cool. Once the prosciutto is cooled, cut it into small pieces.

Place one cube of brie into each Mini Fillo Shell. Spoon a teaspoon of fig preserves over the brie. Bake shells in preheated 375ºF oven for 8-10 minutes until brie is melted.

Remove shells from oven and garnish each shell with small pieces of crisp prosciutto.

It is time for

Metamorphosis Monday with Between Naps on the Porch

Monday, June 14th is flag day! I thought this would be the perfect time to change out our old flag for a new one.

It is now out and flying proudly!

I love how the flag looks against the backdrop of a blue sky with white fluffy clouds.

Wondering what to do with your old flag? Take it to a local Boy Scout troop or American Legion The will ceremoniously dispose of it with the dignity it deserves.

Flag Day, in the United States is always celebrated on June 14th.  Our flag is representative of our independence and our unity as a nation – one nation, under God, indivisible. Our flag has a proud history. It was at the lead of every battle fought by Americans. Many people have died protecting it.

Some more information about flag etiquette:

• The flag is normally flown from sunrise to sunset.

• In the morning, raise the flag briskly. At sunset, lower it slowly. Always, raise and lower it ceremoniously.

• The flag should not be flown at night without a light on it.

• The flag should not be flown in the rain or inclement weather unless it is made of all-weather material.

• After a tragedy or death, the flag is flown at half staff for 30 days. It’s  called “half staff” on land ,and “half mast” on a ship.

• When flown vertically on a pole, the stars and blue field , or “union”, is at the top and at the end of the pole (away from your house).

• The American flag is always flown at the top of the pole. Your state flag and other flags fly below it.

• The union is always on top. When displayed in print, the stars and blue field are always on the left.

• Never let your flag touch the ground.

• Fold your flag when storing. Don’t just stuff it in a drawer or box.

Hope everyone has a wonderful Flag Day!

I pledge allegiance to the Flag
of the United States of America,
and to the Republic for which it stands:
one Nation under God, indivisible,
With Liberty and Justice for all.

Today’s Lagniappe:  Patriotic Flag Dessert
From Kraft Recipes!

3 cups boiling water, divided
2 pkg.  (4-serving size each) JELL-O Berry Blue Flavor Gelatin
2 cups ice cubes, divided
2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin, or any red flavor
2 cups  halved strawberries
1/2 cup blueberries
Make It!

STIR 1-1/2 cups of the boiling water into dry blue gelatin in medium bowl at least 2 min. until completely dissolved. Add 1 cup of the ice cubes; stir until ice is completely melted. Pour into 13×9-inch dish. Refrigerate 20 min. or until gelatin is set but not firm.

PLACE cream cheese, sugar and half of the whipped topping in large bowl; beat until well blended. Spoon over blue gelatin layer in dish; spread carefully to evenly cover gelatin layer. Stir remaining 1-1/2 cups boiling water into strawberry gelatin in separate bowl at least 2 min. until completely dissolved. Add remaining 1 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 min. or until slightly thickened. Spoon over cream cheese layer in dish. Refrigerate 3 hours or until set.

SPREAD remaining whipped topping over dessert just before serving. Decorate with strawberries and blueberries to resemble a flag. Store leftover dessert in refrigerator.

Memorial Day is the national holiday where we honor all of the members of the military that have fallen. Thank you to all military members, past and present for all you do to protect us and our freedom!

One of the most moving parts of honoring fallen military is the playing of taps and the flag folding ceremony. The flag is transformed from into a memorial symbol for the family that remains.

Some interesting information about the flag ceremony from the Retired Enlisted Association

We fold from the stripes towards the stars, for whereas the strips represent the thirteen original colonies that founded our republic and they are now embodied in the fifty sovereign states represented by the stars so that the stars cover the stripes.

The first fold stands for liberty. In America, we are free to own property, to elect our government representatives, to attend the church of our choice, to openly disagree, to travel freely without restriction, to pursue an education and the “American Dream”. The white stripes of the Flag symbolize our liberty.

The second fold represents unity. Abraham Lincoln stated that a house divided against itself cannot stand. National unity in the face of natural disasters and external threats, such as those posed on September 11, 2001, has preserved our constitutional republic.

The third fold stands for justice. In America we believe that every person stands equal before the law and is deserving of just and fair treatment. The laborer and the lawyer are both entitled to justice in America. The blue of the Flag embodies justice.

The fourth fold symbolizes perseverance. To persevere means to endure, to remain steadfast despite severe hardship and obstacles. The Continental Army suffered repeated setbacks before claiming any significant victory. Yet throughout the brutal winter of 1777 at Valley Forge, they persevered.

The fifth fold represents hardiness. Hardiness is the ability to withstand difficulty while remaining resolute despite adversity. The aggressors in World War II underestimated American hardiness. They thought that Americans were soft, incapable and unwilling to endure hardship. Our soldiers and sailors such as those who fought at Normandy and in Korea proved them wrong.

The sixth fold stands for valor. Valor means courage, the act of defending what is right even in the face of opposition. Nathan Hale, the Revolutionary War patriot, was convicted of spying by the British in 1776. Before he was hanged, Hale displayed great valor with his words, “I only regret that I have but one life to give for my country.” The red color in the flag represents valor, symbolic of the blood shed by all the American heroes who sacrificed for our freedom.

The seventh fold symbolizes purity. A pure nation is free from taint, from what weakens, pollutes or renders it ineffective. Our Founding Fathers illuminated freedom’s path for us when they created the Declaration of Independence, the Constitution and the Bill of Rights. The pure intent of these documents enabled the United States of America to become the greatest of all nations, a land of liberty which beckons to all who are seeking asylum from persecution and oppression.

The eighth fold represents innocence. Innocence implies that one is unacquainted with evil and is thus free from sin. George Washington once stated, “The love of my country will be the ruling influence of my conduct.” Americans pay tribute to him and to all those who give devoted service to uphold freedom’s ideals without selfish or evil motivations.

The ninth fold signifies sacrifice. To sacrifice is to give up something valued for an ideal, belief or goal. America exists today because of the sacrifices of countless Americans. Many have made the ultimate sacrifice of their lives in battles waged during the Revolution, the World Wars, in Korea, Vietnam, the Gulf War, Afghanistan and other locations around the world. We pay tribute to them and to the firefighters, policemen, soup kitchen volunteers, members of our armed forces and numerous others who continue to sacrifice for freedom.

The tenth fold stands for honor. One who possesses honor possesses a keen sense of ethical conduct. To honor a person or ideal is to display respect for them. We give thanks for all who have acted with honor in the founding and growth of America. We pray that each citizen and all those who represent us in government will conduct themselves in a manner that will continue to bring honor to our nation and to our Flag.

The eleventh fold symbolizes independence. Independence is the state of being free, of being able to make unrestricted choices within the law as free individuals and as a free nation. Ever since our nation’s birth, Americans have fiercely defended their independence against all oppressors. Patrick Henry articulated the sentiments of his fellow Americans past, present and future when he uttered those famous words, “Give me liberty, or give me death.” America stands as an icon of freedom and independence for the oppressed of the world. May it always remain so.

The twelfth fold represents truth. Truth is the body of real events and facts. It is preserved through adherence to reality and the avoidance of falsehoods. America was built upon God-given truths articulated in the Declaration of Independence “that all men are created equal, that they are endowed by their Creator with certain unalienable rights, that among these are life, liberty, and the pursuit of happiness.” Adherence to these truths has made America a great nation. We pledge to continue this noble legacy of truth so that in America, every man woman and child may forever be free.

Hope everyone has a wonderful memorial day. Don’t forget to take some time to remember our military!

Today’s Lagniappe:  Arnold Palmer
Named after the golfer a cool drink for a hot holiday!

Pour equal parts lemonade and iced tea over ice and stir. Really, that is all there is to it! It is said to be Arnold Palmer’s favorite drink.

Visit Susan at Between Naps on the Porch for Metamorphosis Monday and Smiling Sally for Blue Mondays. You will find wonderful and talented women with fantastic posts!

Thanks for stopping by this Sunday. My favorite post for this week is appropriate for the Memorial Day weekend. It is about my father-in-law, Dr. Joe B. Wharton, Jr., who was a wonderful man who loved the Lord. This is the quote, my husband, Joe B. Wharton III is reminded of when he tells about his father:

May the peace of God, which passeth all understanding, keep your hearts and minds in the knowledge and love of God, and of His Son, Jesus Christ our Lord. And the blessing of God Almighty, the Father, the Son, and the Holy Spirit be amongst you, and remain with you always.

I love the phrase “peace of God, which passeth all understanding.” The peace of God is what gets you through the rough stuff, huh? From May 24th, 2009:

Southern Memorial Day

This is my first time joining the Blue Monday posts at Smiling Sally’s. Can’t wait to see what everybody is doing this Monday.

In honor of Memorial Day, today, I am posting Navy Blue.

Specifically U. S. Navy blue.

I want to tell you about my father-in-law, Dr. Joe B. Wharton Jr. Dr. Joe B., as he was known, was a Navy doctor during World War II. He served in the South Pacific. One of our treasures is the letters that he and my mother-in-law, Iola Holt Wharton, exchanged during his service in the South Pacific.

During Dr. Joe B.’s service, John F. Kennedy was injured on PT109. Dr. Joe B. was the doctor who attended him. John F. Kennedy and Dr. Joe B. had become friends before Mr. Kennedy’s injury and continued corresponding for many years after the war.

In 1961 The Saturday Evening Post wrote an article about John F. Kennedy’s adventures during the war. They ran the picture below.

Below is the full picture.

That is Dr. Joe B. on the left with John F. Kennedy. The dog had been adopted by JFK and the cat had been adopted by Dr. Joe B. As you can see, they were holding the pet that belonged to the other in the picture. The Saturday Evening Post contacted Dr. Joe B. for permission to use the picture with him in it. At that time, Dr. Wharton had a busy medical practice in El Dorado, Arkansas and never got around to getting back to them with permission to run the picture with him. They cropped him out and ran the picture without him.

There are several letters of correspondence between Dr. Joe B. and JFK during JFK’s presidency. These are archieved at the JFK Presidential Library.

On Memorial Day, we remember. This is just a small story from World War II that I wanted to share with you.

Hope you are all having a wonderful Memorial Day. Don’t forget to take time to honor those who have and continue to keep us safe!

Today’s Lagniappe: Red, White and Blue Salad

* 1 package (3 ounces) berry blue gelatin
* 2 cups boiling water, divided
* 2-1/2 cups cold water, divided
* 1 cup fresh blueberries
* 1 envelope unflavored gelatin
* 1 cup heavy whipping cream
* 6 tablespoons sugar
* 2 cups (16 ounces) sour cream
* 1 teaspoon vanilla extract
* 1 package (3 ounces) raspberry gelatin
* 1 cup fresh raspberries
* Whipped topping and additional berries, optional

Directions:
In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour.
Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.
In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped topping and additional berries if desired. Yield: 14-16 servings.

Join Chari at Happy to Design for Sunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and enjoy your Sunday!

It’s Tablescape Thursday with Susan from Between Naps on the Porch. Click on the pic to see more great tablescapes this week.

We are are remembering visiting my friend Linda at The Cottage. Sadly, The Cottage is no more, but we had a lot of fun setting up a tablescape for Memorial Day there. Linda brought her white fiestaware and pictures of people in her family who have served in the military. She has pictures of family serving in every war since WWI. That is amazing. We set this table as a tribute for Memorial Day. We used her pictures on the table in decorative frames.

We added the apples for a little more color.

The pictures of family who have served in the past are a wonderful tribute.

Lots of red, white and blue and Old Glory on the table, too.

God bless America!

The Cottage is ready for Memorial Day.

Thanks Linda for sharing your wonderful pictures. Linda will tell us more about these sometime. For now, hope everyone had a great Memorial Day!

Southern Memorial Day

Today’s Lagniappe: Mile High Strawberry Pie
Summer in a pie shell!

Bring to a boil stirring constantly:
1 c sugar
3 tb cornstarch
3 tb light corn syrup
1 c water
Cook for five minutes until thick and clear.

Add:
1 (3 oz) pkg strawberry jello
Stir until dissolved.

Next week we will be celebrating Memorial Day – a day set aside to remember the brave service men and women who have given their lives for their country.

This week I am honoring those who gave all – God bless them and their families!

Today’s Lagniappe: Flag Cookies
If you use royal icing, these will ship well for sending to our troops. Check out Soldier’s Angels to see how you can help.

* 1 cup butter, softened
* 1/2 cup cream cheese, softened
X Philadelphia Cream Cheese Featured sponsor Ya’ll want a
shot at $25K? Submit your recipe video for a chance to win $25,000 in the Real Women of Philadelphia Contest with Paula Deen. Philadelphia Cream Cheese
* 2 cups sugar
* 4 eggs
* 1-1/2 teaspoons vanilla extract
* 1 teaspoon lemon extract
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* Decorating icing and/or colored sugars

* In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
* On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with floured 2- to 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugars as desired.
* Bake at 350° for 9-11 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Decorate with icing and additional sugars if desired.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More

Happy Mother’s Day!

“Honor thy father and thy mother: that thy days may be long upon the land which the LORD thy God giveth thee,” Exodus 20:12.

This is the 5th of the 10 Commandments. It has been said that the fifth commandment is pivotal, for it is between the commandments teaching us to love our Creator, and those admonishing us to love our fellow man.

I have been blessed to have a wonderful mother! Love you Mama and Happy Mother’s Day!

Today’s Sunday Favorite is a post that Mama did about her memories of the porch.

From April 15, 2009:

Mama’s Southern Porch

Here is another great “guest” post from Mama. Today, she tells us about her memories of the porch.

After reading all the comments about porches it brought back memories of my childhood. We had a big cement front porch, a porch swing and two views of the two streets since we lived on a corner.

Many summer mornings and afternoons my friends from the neighborhood would come and play jacks on the porch, swing on the swing, play house or whatever. We would sometimes play cowboys, annie over, rover rover, swinging beauty, or maybe just go to the library and check out books,ride bikes or skate up and down the sidewalk but we would eventually end up on the porch resting and planning what to do next.

When I reached my teens the porch was a “meeting place” for boyfriends to sit in the swing or on the steps with me. We were, of course, under the watchful eye of my parents who were in the living room with the windows open, and could(and often did) appear at any moment to join us. I had many a goodnight kiss on the front porch.
I now have a screened-in porch which we enjoy immensely. Two of our granddaughters love to come and swing on the glider and play and of course the backyard is just outside the screen door so it is like being outside but protected from the wind, bugs, sun, etc.
It seems sad to see so many homes with closed doors, no porches and many times no communication with neighbors. How can we ever get any problems solved, without porches?

Today’s Lagniappe: Sweet Tea
In the South when you order tea, it is either sweet or unsweet. Southerners love sweet tea. Here is a recipe to make your sweet tea to drink with a friend on the porch.

Around 3 quarts water
2 cups Sugar
4 Quart size tea bags.

Bring water to a rolling boil, add sugar. (Stir to dissolve)
Add 4 tea bags. Stir. Let sit around 20 minutes
Pour up into gallon jug or container. Fill the rest with cool water.

Join Chari at Happy to Design for Sunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and enjoy your Sunday!

Whether you are Southern or not – Happy Mother’s Day. Check out my post of my mother’s sayings that was up earlier this week and also my mother’s lemon meringue pie recipes. Just Scroll through to see them. Enjoy and, again

Happy Mother’s Day

Pink Saturday with Beverly at How Sweet the Sound

This Sunday, is Mother’s Day! What a wonderful idea to honor our mothers! You may remember that one of the pictures from one of my posts was chosen to represent a Mother’s Day Luncheon for an ad for the National Junior Auxiliaries  Cookbook.

This one!

So, here is the entire tablescape presentation that includes this picture from June 3rd, 2009.

Blue Fitzhugh china by Spode

Simple and pretty

The colors go well with my planter in the background.

White petunias in the tureen.

Of course, my birds are always invited.

Nice crystal glasses.

And pretty coffee cups.

Cream or sugar?

Very nice.

Checkout Between Naps on the Porch to see a lot of great tablescapes by a lot of lovely and talented people.

Of course this made me think of my Mama-isms post:

A Southern Mother is something very special. They have the job of raising a good Southern girl. My Mother had several pieces of advise, or sayings, if you will, that are good for anyone. I call them Mama-isms.

• You can catch more flies with honey than you can with vinegar.
• If you can’t say anything nice, don’t say anything at all.
• Sit up straight.
• Put on your red badge of courage (meaning lipstick).
• Set the table (something done every night with placemat, knife, fork, spoon, plate and glass – each in it’s proper place.)
• Walk like a lady.
• Never wake a sleeping child.
• How’s your attitude? (Getting a good parking place anywhere, depends on your attitude!).
• Pretty is, is pretty does.
• All you can do is all you can do.
• Consider the source and go on. (or as her mother – my grandmother put it: Pass and re-pass).
• Smile and make people wonder what you’ve been up to (when you were frowning).
• If your lip gets any lower you’ll step on it (when you were pouting)
• If you don’t watch out your face will freeze that way (when your face was anything but pleasant).
• If you don’t stop crying, I’ll give you something to cry about!

There were many more. What did your Mama tell you?

Today’s Lagniappe: Roses in the Snow Cake
Something my mother remembers her mother making that is wonderful and delicious!

Ingredients

1 1/2 cups sugar
4 egg whites
1/2 cup Crisco
3 tsp. Baking Powder
salt-dash
2 1/4 cup flour
vanilla – 2 tsp.
1 cup milk
Toasted coconut

Directions
Beat egg whites in a bowl till stiff then set aside. Cream
together sugar and Crisco and salt. Then add milk and vanilla.
Gradually add flour and baking powder. Gently fold in egg whites.
Turn into favorite cake pan greased and floured. Bake at 350
degrees till toothpick comes out clean. Remove from oven and let
cool. Put your favorite white icing on. Then sprinkle with toasted
coconut.(Can toast coconut on cookie sheet after cake is done while
oven is still hot). Places roses on top of the cake and you are done!

Happy Mother’s Day to my Mama and to all of you!

Happy Easter

For God so loved the world,
that he gave his only begotten Son,
that whosoever believeth in him
should not perish,
but have everlasting life.

John 3:16

Before we get to the fun tablescape let me announce the winner of the National Association of Junior Auxiliary’s Silver Spoons, Blueberry Afternoons Cookbook give away!

And, the winner is . . . Victoria! Congrats Victoria and thank you to everyone who left comments to win.

Don’t forget, you can still get this fabulous cookbook from the NAJA website.

Now, on to the fun table:

This is probably one of the most fun tables I have done. The placemats don’t match. Some places have china, some, everyday dishes. None of the glasses match and there are a few other things that are kind of strange!

Colorful but crazy!

A centerpiece with Easter eggs, Christmas ornaments and . . . apples!

Hey! Who left the apple core in the centerpiece?

One candle has a Christmas candle ring and the other a spring candle ring.

Let’s take a closer look at those place settings.

Christmas plate with a visiting bird. Is that any way to place the flatware?

Ah, it looks like Spring, except for that turkey!

Pretty pink florals and stipes with a pretty pink . . . pig?

Fall and Mozart - now that makes sense. Way more than where the knife, fork and spoon are placed.

Beautiful china with an elephant crawling on top.

Can't find my knife! Oh, there it is at the bottom of the plate. I need it to fight off that turtle.

April Fool!

That was fun. Now, I can concentrate on Easter. If you would like to see last years Easter Champagne Brunch table, click HERE. To see lots of creative and beautiful tablescapes check out

with Between Naps on the Porch

Today’s Lagniappe:  Hot Cross Buns
Something yummy to have on Good Friday morning. In many historically Christian countries, buns are traditionally eaten on Good Friday, with the cross standing as a symbol of the crucifixion. Take some to your friends and neighbors as a special blessing to them. I’ve found a shortcut method to making them that I hope you will like.

Makes 1 dozen

* 1  loaf frozen bread dough (1 lb.)
* 1/2  cup  golden raisins
* 2  tablespoons  brandy
* 1/4  teaspoon  ground nutmeg
* 1  large egg
* 3/4  cup  powdered sugar
* 1  tablespoon  milk

Preparation

Thaw frozen bread dough following package directions. Place in a large bowl, cover, and let stand until pliable and no longer cold, 30 minutes to 1 hour.

In a small bowl, soak raisins in brandy for 30 to 40 minutes. Add raisin mixture and nutmeg to dough. In bowl or on a board, knead raisins into dough. With floured hands, divide dough into 12 equal pieces; shape into round rolls. Place about 2 inches apart on a buttered baking sheet. Cover and let rise in a warm place until almost doubled, about 20 minutes. In a bowl, beat egg with 1 tablespoon water. Brush buns with egg mixture (discard remainder). Bake rolls in a 350º oven until golden brown, about 20 minutes. Transfer to a rack and let stand 10 minutes.

In a bowl, mix powdered sugar and milk. With a spoon, drizzle icing over buns in the shape of a large X.

Easter is such a blessed time of year. It is also a wonderful time to share recipes and baked goodies with our friends and neighbors and those in need.

What could you make for someone?

A Lemon Meringue Pie?

Pound Cake?

Hot Rolls?

So many possibilities! What are you giving this Easter season?

Today’s Lagniappe:   Bunny Biscuits
From the Martha White website – something yummy and very giveable!

Crisco® Original No-Stick Cooking Spray
2    cups Martha White® Self-Rising Flour
3    tablespoons sugar
1/3    cup butter
1    large egg
1/2    cup milk, approximately

Directions:
1.    HEAT oven to 450°F. Lightly spray large cookie sheet with no-stick cooking spray. Stir together flour and sugar in mixing bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
2.    BEAT egg in measuring cup; add enough milk to make 2/3 cup. Add egg mixture to flour mixture; stir with fork until dough forms and mixture begins to pull away from sides of bowl.
3.    KNEAD dough on lightly floured surface just until smooth. Roll out dough to 1/2–inch thickness.
4.    CUT one 2-inch round for body of each bunny, three 1-inch rounds for head and ears (roll two of these between hands to lengthen for ears) and one 1/2-inch round for tail. Assemble bunnies on prepared baking sheet by placing largest round on baking sheet; place medium round just above for head, place lengthened pieces at top of head; and place smallest round on top of largest biscuit near bottom for tail.
5.    BAKE 10 to 12 minutes or until golden brown.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

The Junior Auxiliary Cookbook give away is still going on! You just have to leave a comment on this post for a chance to win!

It is beginning to look like Easter around here.

On the front door

On the dining table

On the shutter

In the plants

Even in the trees outside!

The pastels and bright colors of Spring are a sure sign that Easter is near. Of course, there is a greater metamorphosis that Easter brings:

Therefore if any man be in Christ,
he is a new creature:
old things are passed away;
behold, all things are become new.
2 Corinthians 5:17

Have a wonderful Holy Week and enjoy all the metamorphosis at:

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe:  Turkey Scaloppine
Something lovely for the Easter season.

* 1/2  cup  all-purpose flour
* 1 1/4  teaspoons  Cajun seasoning, divided
* 1 1/2  pounds  turkey cutlets
* 2  tablespoons  olive oil
* 1  cup  dry white wine

Preparation

1. Combine flour and 1 tsp. Cajun seasoning in a shallow dish; dredge turkey cutlets in flour mixture, shaking off excess.

2. Cook turkey in hot oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until done. Transfer turkey to a serving platter, and keep warm.

3. Add wine and remaining 1/4 tsp. Cajun seasoning to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet. Drizzle sauce over turkey. Serve immediately.

Join Chari at Happy to Design for Sunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and enjoy your Sunday! The cookbook give away is still going on! Check out this post for details.

Happy Palm Sunday! Today, I am posting from April 6th last year. I think it is interesting that I began the post with a comment about the economic downturn. Sadly, things have only gotten worse. Heaven help us!

Therefore God also highly exalted him and gave him the name that is above every name, so that at the name of Jesus every knee should bend, in heaven and on earth and under the earth, and every tongue should confess that Jesus Christ is Lord, to the glory of God the Father.

From April 6th 2009:

Southern Holy Week

Early this year, I wrote a post about my 2009 predictions. One of them was that with the economic down-turn, people would get back to basics. This week is a good opportunity to do just that by enjoying the beauty of Easter.

Just this past weekend, our city held an Easter egg hunt in the park. The kids had a great time and it was free. We enjoyed a Palm Sunday service and remembered how we celebrated this occasion when we were kids and we were reminded of the significance of this week in the life of the church and in our own lives individually. This is the week that led to our Saviour’s death and resurrection on Easter Sunday. How blessed we are.

I hope all of you will join me in getting back to basics during this Holy week and that we will all receive the wonderful blessings of eternal life through our Lord Jesus Christ.

Here is a link that I found for how to make a cross out of a palm leaf. My husband told me how they did this when he was growing up.

Today’s Lagniappe: How to Make Perfect Hard Boiled Eggs
Just in time for decorating for Easter

1. Place eggs in single layer in saucepan.
2. Cover with at least one inch of cold water over tops of shells.
3. Cover pot with lid and bring to a boil over medium heat.
4. As soon as the water comes to a full boil, remove from heat and let stand.
5. Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
6. Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.
7. When cooked to desired level, drain off hot water.
8. Immediately cover with cold water and add a few ice cubes.
9. Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
10. Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed.

Tips:

1. Never boil eggs. It makes them rubbery.
2. Use older eggs. Fresh ones won’t peel properly.
3. To keep eggs from cracking while cooking (before placing in water), pierce large end with a needle, which will also make them easier to peel.

St. Patrick’s Day, what a fun holiday. I remember as a child, being sure to wear green so I wouldn’t be pinched. It really wasn’t too much of a hardship because green is one of my favorite colors.

I’ll have to say, although I love the holiday and the spirit of the holiday, I’m not that big a fan of some of the food that is traditionally offered such as corned beef and cabbage.

What I do love is some of the traditional symbols like the three leafed clover.

Each leaf is supposed to represent something: the first leaf for hope, the second for faith and the third for love. Then of course there is the four leaf clover.

The fourth leaf is supposed to represent luck!

Who doesn’t love a day that can be celebrated and enjoyed. Okay, now, there actually are some Irish recipes that I really like. Check out today’s lagniappe!

Today’s Lagniappe:  Irish Bread
Not many bread recipes that I don’t like! This one is a tasty addition to your St. Patrick’s Day celebration.

* 3  cups  all-purpose flour
* 2  tablespoons  baking powder
* 1/2  teaspoon  salt
* 1/2  cup  sugar
* 1/4  cup  shortening
* 1/4  cup  butter or margarine
* 1  cup  raisins
* 1 1/4  cups  milk
* 2  large eggs
* 1  tablespoon  white vinegar

Combine first 4 ingredients in a bowl. Cut shortening and butter into flour mixture with a pastry blender or fork until mixture is crumbly. Stir in raisins.

Whisk together milk, eggs, and vinegar; add to flour mixture, stirring just until moistened. Pour batter into a greased 10 1/2-inch cast-iron skillet.

Bake at 350° for 35 to 40 minute

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday